Monday, September 27, 2010

Sugar Roll

Despite the failure of my 1st attempt of swiss roll, I didn't intend to give up. It took me quite a while to finally decide to give another try, I know I have to do it or else I will need to "out-source" if I have craving for swiss roll :P.

I love the sugar roll from Polar so this time round, I set my target at this.

The sponge cake layer was thin and more layer than Aunty Yochana's so I guess it was due to I was using bigger cake tray (11" x 14").

I believed I might not have handled the battle well enough during the folding process, the texture is not very fine although still spongy when I pressed it.

Method :
1. Whisk egg white for awhile, then add in caster sugar gradually.
2. Drop in the egg yolk one by one into the beating egg white until finish and continue beating for another 3 mins.
3. Stop the machine, fold in the cake flour and baking powder.
4. Fold in corn oil and pour into a 11" x 14" tray or 10" x 14" tray (I suggested to use small tray than 11" x 14" size) and bake at 200C for about 10 mins.
5. Take out from tray and leave on the wire rack to cool.

Method :
1. Spread butter cream onto the cooled sponge cake and roll into a swiss roll.
2. Sprinkle some sugar onto a greaseproof paper and roll the swiss roll to and fro until evenly covered with the help of the greaseproof paper.
3. Slice and serve.

Verdict?
Despite the thin layer of sponge cake and was not as soft and fine as Polar, the swiss roll still tasted delicious. The sweetness is just nice for me, overall I was very satisfied with the result, at least, I got a decent swiss roll during my 2nd attempt.

your swiss roll is very nicely rolled up, congrats! I guess I need more practice before I can roll up nicely like this. I find the buttercream a bit too little though. I will definitely like more buttercream, haha

Glad that this one rolled up nicely,Jess. I personally prefer a the egg white sponge to genoise sponge. Do you have Keiko's Okashi? I like the sponge she uses in her recipe, very fine and moist. Your's seem to have some big bubbles. If you can reduce the number of big bubbles, I think it will be softer and more moist...

Oh, congrats! You finally did it. I have yet tried making my own swiss roll. My children aren't keen in this. They prefer cheesecake and bread. I think I should start one at least. haha.... OK, let's say last project! Thank you for sharing & have a nice evening.Cheers, Kristy

Thanks Shirley. I dun have Okashi's book, may be I should get one copy hor. Yes I also realised a lot of big bubbles, I think is cos of my folding of batter. I just can't get it right, I am sucks at folding!

Hi Jess, yum...very nice swiss roll! My 1st attempt has not been successful as well...so I'm been adding extra egg yolk and ovalette in my later swiss rolls for more elasticity during rolling :D Look like I have to be brave again to make the classic roll again :D